ice cream series: blueberry and meringue

For the past year, I have been desperate to get an ice cream maker. Well, finally I got one! To celebrate (and also to make me use it), I am going to feature a new flavour every two weeks until the end of summer. Eeek that is a lot of ice cream. There will be some frozen yoghurt and sorbet thrown in there too. I was actually going to do it weekly but decided that I would still like my jeans to fit come autumn….

For my first go I followed the recipe book and made fresh strawberry, it turned out great. The principle of it seemed pretty straight forward so now I’m just making up my own. Here is the recipe for my first one, blueberry and meringue – two of my all time favourite flavours.

*Side note: I have never posted a recipe before and I’m a bit nervous!!!*

Ingredients:

– 1 cup of blueberries + a few for garnish
– 1/2 a cup of sugar
– 1/2 a cup of honey
– 1 and a 1/2 cups of heavy cream
– 3 meringue nests + extra for garnish

Makes 1 litre.

Put the blueberries and sugar into a small pan over a medium heat. Keep stirring until all the sugar is dissolved. Add the honey and stir through – don’t let it boil. Put the blueberry, honey and sugar mix into a blender and blitz. If you don’t want any blueberry skin in your ice cream, you can strain the mixture at this point. I left the skins in and it was fine.

In a large bowl mix the blueberry, honey and sugar mixture with the heavy cream. Cover and put into the fridge to chill. Once the mixture is chilled, churn it in your ice cream maker according to the instructions. During the last 5-10 mins of churning, crush the meringue nests and add these in. Freeze the ice cream as needed.

(Im not sure how this would freeze if you don’t have an ice cream maker – I would suggest whipping the cream to add air to the mixture, but I haven’t tried it so can’t be sure!!)

To serve, sprinkle with some meringue dust and team with blueberries and meringue.